lunch

Provençal Zucchini and Spinach Sauté with Poached Chicken Breast

Name: Provençal Zucchini and Spinach Sauté with Poached Chicken Breast
Ingredients: 35.4 g Chicken, broilers or fryers, breast, meat and skin, raw; 84.2 g Squash, zucchini, baby, raw; 117.9 g Spinach, raw; 27.0 g Sweet potato, raw, unprepared

Nutrition

144

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(4)

Chicken, broilers or fryers, breast, meat and skin, raw35.4 g

Squash, zucchini, baby, raw84.2 g

Spinach, raw117.9 g

Sweet potato, raw, unprepared27.0 g

Instructions

Bring a small pot of water to a gentle simmer. Add the thinly sliced chicken breast and poach until cooked through, about 5-6 minutes. Remove and set aside to rest.

In a pan, steam the diced sweet potato with a splash of water until fork-tender.

Add the sliced zucchini to the pan and sauté until tender and lightly charred at the edges.

Fold in the fresh spinach and cook just until wilted and vibrant green.

Slice the chicken into thin strips and arrange over the bed of sautéed vegetables.

Finish with a squeeze of fresh lemon juice and a pinch of flaky sea salt to brighten the dish.